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Spanish Rice

Updated: Oct 6, 2020

Servings: 12

Storage Life of Ingredients: 1 year

My daughter, Mindy, shared this wonderful Spanish rice recipe with me. It came from her mother-in-law whose family was from Guadalajara, Mexico. The recipe has been adapted to be a food storage recipe.

Pictured Process

In a blender, blend the tomatoes, tomato bouillon cube, onion flakes, and salt together.

Measure the tomato mixture in measuring cups. Add enough chicken broth to make 4 cups liquid.

Heat the oil in a medium size saucepan. Add the rice when the oil is hot, stirring constantly. The rice will pop like popcorn and turn white.

Continue frying and stirring the rice until it turns golden brown.

Add the 4 cups of liquid, cover, and turn the heat to the lowest setting.

Allow the rice to steam for 20-30 minutes. Rice is done when it is soft and has soaked up the liquid.

Storage Tips

Canola Oil: Canola oil will last a year in its original store packaging on your pantry shelf.

Rice: White rice can be stored in 5 gallon food-grade buckets with resealable lids. It will store for 4-5 years in your pantry.

Canned Goods: Canned goods typically have a shelf life of about two years. Check the "best by" date since you don't know how long it has been sitting on the store shelves.

Tomato Bouillon Cubes: Tomato Bouillon has a shelf life of at least a year in its original packaging on your pantry shelf.

Dehydrated Onions: Rainy Day dehydrated onions will last for 25 years if stored at 60 degrees or less. Once opened, it should be used within a year after opening or it will become stale.

Salt: Table salt has a storage life of five years in its original packaging

Special Tools for this Recipe


Alternative Cooking Methods

Propane Camp Stove

Rocket Stove

Sun Oven

Dutch Oven

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